Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.

Yuste, J; Mor-Mur, M; Capellas, M; Guamis, B; Pla, R

Yuste, J; Mor-Mur, M; Capellas, M; Guamis, B; Pla, R.

Affiliation

Yuste J; Tecnologia dels Aliments, (CeRTA) Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.

Poult Sci ; 78(6): 914-21, 1999 Jun.

Article in En | MEDLINE | ID: mdl-10438140

Subject(s)

Food Handling/methods; Meat/standards; Poultry Products/standards; Animals; Chickens; Color; Cooking; Hydrostatic Pressure; Turkeys

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PubMed Links

Collection: 01-internacional Database: MEDLINE Main subject: Poultry Products / Food Handling / Meat Limits: Animals Language: En Journal: Poult Sci Year: 1999 Document type: Article

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